Preparation

Peel and grate the potatoes, onion and garlic. I chop the
potatoes with the onion and garlic and grate in a blender. This
quantity will give 2 batches in a blender, do one fine and one
coarse. Fill the blender 1/2 full of water, grate half the potatoes
and onions, strain dry, but save the drained water to use in the
blender for the second batch. Press the grated potato and onion to
get out as much water as you can. Or you can, as my grandmother
did, use a hand grater. If you do, watch your fingers.

Add the eggs and beat in till well blended.

Add the chopped parsley. If you are planning to serve the
potato pancakes with a pot roast or such, add a tablespoon of
melted chicken fat for flavor. (The combination of garlic, parsley
and chicken fat is a great flavor enhancer.) You can taste the raw
mixture (I do, but you may not care for it) or just add a teaspoon
or two of salt and a pinch of black pepper, and then taste the
sample pancake.

Add enough matzo meal to bind. The mixture should hold its
shape in a spoon when tapped against the side of the bowl.

Fry a small sample pancake in 1/4 inch of 375-400 degree F oil.
Peanut oil tastes especially good to me for this. When one side is
done, flip it over, using a slotted spatula and a fork. When both
sides are crisp and brown remove it to a tray with absorbent paper
towels. Adjust the seasoning based on the sample. Fry subsequent
pancakes lighter than you want them to be served. You can do the
whole batch (makes 10 pieces medium size) and then finish them all
at once at serving time. They can also be finished in a hot oven or
a deep fryer. Be sure to blot them well. These can be done ahead,
and held for a few hours, unrefrigerated, and served in the evening
as part of the dinner meal, or as a Hanukkah treat.

These make nice hors d'oeuvres when made in tablespoon size.

Serve with apple sauce and/or sourcream.

At Hanukkah, it is the custom to serve things fried in oil, and
dairy foods, especially cheese, as a remembrance.